Hello everyone I just have a few questions to ask? While boiling or at some point before I add yeast does the more sugar in it mean the higher the alcohol percent? Also what are the core requirements to be considered a beer? Do hops always have to be used? or are there substitutions for hops? (and yes i know there are different types of hops)

The more sugar, the more alcohol - to a point. Yeast strains can only survive to certain aocohol levels, so if you go crazy high, you'll have boozy sugar water.

Do note that while some styles do use some normal sugar (many Belgians, for example), you want the bulk of your sugars to come from grain - either grain you mashed, or malt extract that is preprocessed for you. Otherwise, you won't end up with beer - see boozy sugar water above.

Pretty much all beer recipes consist of water, malted barley (or the extract from it), yeast, and hops. Hops balance out the sweetness of your grains; at least some hops are required for beer. From here, lots of recipes add other ingredients, but these four are your core.

You can of course make alcoholic beverages without hops or grain, but you are no longer making beer.

The more sugar, the more alcohol - to a point. Yeast strains can only survive to certain aocohol levels, so if you go crazy high, you'll have boozy sugar water.

What is the highest percentage you can have before it turns into sugar water? In other words whats the highest percentage a beer can handle before it cant be considered a beer anymore?

Quote:

Originally Posted by homebrewdad

Do note that while some styles do use some normal sugar (many Belgians, for example), you want the bulk of your sugars to come from grain - either grain you mashed, or malt extract that is preprocessed for you. Otherwise, you won't end up with beer - see boozy sugar water above.

What is the difference between using refined sugar and sugar from a cane which i think is considered table sugar?

It's not a matter of refined or cane;cane sugar can be "refined as well. Or "raw" in the case of Demerara sugar (raw cane sugar). Some ferment easier &/or quicker than others by a little bit. Raw sugars can leave color & flavor elements. It's a matter of how much sugar to malts used vs how much water. Dump a 5lb bag of sugar in a 5 gallon batch of pale ale & you're getting there.
Good beer is always about balance. Not just booze content to get drunk on.

I just made a dubbel that used 20% sugar. It was 4lbs. table sugar made into invert by boiling for 3 hours in water, then added to the boil with 20 minutes remaining. You'll want to mash higher to accomodate for the drying out that will occur.

Chris, it's hard to answer all your questions without knowing what you are trying to accomplish. You know, something like:

"I'm trying to make a __%ABV beverage using _______ and ________, which hopefully tastes like _______." Fill in the blanks for us. And while you're at it, as a formality, confirm that you are 21 or older, and not just trying to concoct an alcohol delivery system. Thanks.

Chris, it's hard to answer all your questions without knowing what you are trying to accomplish. You know, something like:

"I'm trying to make a __%ABV beverage using _______ and ________, which hopefully tastes like _______." Fill in the blanks for us. And while you're at it, as a formality, confirm that you are 21 or older, and not just trying to concoct an alcohol delivery system. Thanks.

Guys he's admitted in another thread he's under 21..you couldn't tell by the questions? Reported to mods.

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